Ingredients: |
Ingredients: 1¼ cups all-purpose flour, plus more for rolling ½ tsp fine sea salt ¼ cup all-vegetable shortening preferably Crisco, chilled ¼ cup unsalted butter, chilled 3-8 Tbsp ice water
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Directions: |
Directions:1. In the work bowl of a food processor, fitted with a steel blade, combine flour and salt, then add shortening and butter. Process for 8-10 seconds or until mixture resembles coarse crumbs. 2. With processor on pulse, add ice water through feeder tube, 1 Tbsp at a time until dough holds together without being sticky or crumbly. Shape dough into a disk and wrap in plastic wrap. Refrigerate until dough is firm and moisture is distributed evenly, approximately 30 minutes. 3. Flour a clean work surface and a rolling pin. Place the dough disk in the center of floured surface. Starting in center of dough, and roll to, but not over the edge of dough. Return to center; and roll down to, but not over the opposite edge. Lift dough, give it a quarter turn, and lay it on work surface. Continue rolling, repeating quarter turns, until you have a disk approximately ⅛ inch thick. 4. Ease pastry into a 9-inch pie plate. Trim 1 inch larger than diameter of pie plate; fold overhanging pastry under itself along rim of plate. Refrigerate until firm, approximately 30 minutes. 5. Preheat oven 350º. 6. Bake until lightly browned, approximately 12 minutes. |